Chicken, corn and ginger soup

INGREDIENTS
1 tablespoon olive oil
1/2 cup shallots (finely sliced)
1 tablespoon minced ginger
2 cups of frozen corn kernels
4 cups chicken stock (you can use more, I think up to 2 cups)
1 tablespoon rice wine
1/2 teaspoon white pepper
1 tsp honey
1 tsp salt
2 tablespoons soy sauce
1 cooked and shredded chicken breast

to serve
sliced spring onions
coriander
1 tsp sesame oil

METHOD
- Heat oil in large saucepan over medium heat
- Add spring onions and ginger, stir for 1 minute
- Add corn, stir for another minute (or longer if corn is still frozen)
- Pour in stock, bring to boil
- Season with rice wine, salt, pepper, sugar, soy sauce
- Simmer for 5 minutes
- Stir in shredded chicken breast

- Ladle into bowls
- Top with coriander, shallots and coriander
- Drizzle with a few drops of sesame oil

BY COOKINGQUEEN